Roasted Red Pepper Breakfast Biscuits

Ingredients

• ¼ cup jarred diced roasted red peppers
• 1 cup whole-wheat flour, plus more for dusting
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher or sea salt
• ¼ cup extra-virgin olive oil
• ⅔ cup plain whole-milk Greek yogurt

Instructions

1. 1Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. 2Place the diced roasted red peppers on a clean kitchen towel to drain any excess liquid.
3. 3Whisk the whole-wheat flour, all-purpose flour, baking powder, and salt together in a large mixing bowl. Use a fork to cut in the olive oil until the mixture resembles coarse crumbs.
4. 4Stir in the Greek yogurt, keeping in mind that some dry flour will remain at the bottom of the bowl.
5. 5Lightly dust a clean work surface with whole-wheat flour and turn the dough out onto it. Scatter the drained red peppers evenly over the top.
6. 6Knead the mixture roughly twenty-five times until the ingredients just hold together in a crumbly dough. Pat it gently into a nine-inch square.
7. 7Cut out nine rounds using a three-inch cutter or the rim of a glass. Gather the remaining dough scraps and press them into a final tenth biscuit.
8. 8Place the cut dough onto the prepared baking sheet, leaving about an inch of space between each piece.
9. 9Bake for 18 to 20 minutes until the tops turn lightly golden. Watch them closely to prevent overbaking.
10. 10Prepare an optional sheet pan egg filling while the oven is still hot to turn these into breakfast sandwiches.
11. 11Reduce the oven temperature to 300°F once the biscuits finish baking. Coat a large rimmed baking sheet with one and a half teaspoons of olive oil.
12. 12Whisk twelve eggs, a quarter cup of milk, a half teaspoon of salt, and a quarter cup of chopped fresh greens together in a mixing bowl.
13. 13Pour the egg mixture onto the oiled baking sheet and bake for 15 minutes until just set. Let the eggs cool briefly before slicing them into ten equal rectangles.
14. 14Slice a warm biscuit in half horizontally. Fold one egg rectangle to fit the size of the bread, place it on the bottom half, and cover with the top half.
15. 15Enjoy the sandwiches immediately, or wrap them tightly in aluminum foil to store in the freezer for later.
16. 16Warm any frozen wrapped sandwiches in a toaster oven for 10 to 15 minutes before eating.

Nutrition

Fast Categories